Stuffed Aubergines with salad (2 portions)

Method

• step 1

  Preheat the oven to 200C/400F/Gas 6. Whilst you're waiting for it to pre-heat, prepare your ingredients (ie. cut up the onions and wipe your tears).

• step 2

  Cut each aubergine lengthways through the stalk. Next, cut the flesh in a tight criss-cross pattern but don't cut through the skin! Once the oven is preheated, place them side by side on a baking tray and spray each one with the sunflower oil. Bake for 30 minutes until the flesh is soft and tender but not browned.

• step 3

  Whilst they're in the oven, fry up the onions and garlic in a non-stick pan with one spray of sunflower oil on a medium-high heat. Splash in the Hendersons and add in all the spices and black pepper. After three minutes, add in the lamb mince. Once the mince has browned off (after about 5 minutes usually), throw in the carrot, celery, red pepper, and mushrooms. 10 minutes later, stir in your tinned tomatoes and throw in your spinach. Let it all simmer whilst you wait for your aubergines to finish baking.

• step 4

  Once your aubergines have been baked, remove them from the oven and scoop out their flesh. Ideally, you want to leave the skins with a layer of flesh about 1cm/½in thick. Stir the scooped-out flesh into the frying pan with the rest of your concoction. Spoon the mixture into each aubergine shell and add your cheese. I prefer soft garlic cheese, namely french roule or boursin, but you might prefer feta. No hard and fast rules on this option. Bake in the oven for 10 minutes, or until the cheese is has a golden brown tint. Serve with whatever salad you like. I recommend baby leaf and rocket because the pepperiness of it goes well with the spices present in the aubergine.